PENGARUH LAMA SIMPAN SUHU RUANG DAGING SAPI YANG DIAWETKAN DENGAN SUBSTRAT ANTIMIKROBA Lactobacillus plantarum BAF1121 DIKEMAS VAKUM TERHADAP SIFAT FISIK DAN MIKROBIOLOGI

Bunga Pertiwi, Ghea (2021) PENGARUH LAMA SIMPAN SUHU RUANG DAGING SAPI YANG DIAWETKAN DENGAN SUBSTRAT ANTIMIKROBA Lactobacillus plantarum BAF1121 DIKEMAS VAKUM TERHADAP SIFAT FISIK DAN MIKROBIOLOGI. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Daging sapi merupakan salah satu bahan pangan hewani yang dibutuhkan bagi tubuh manusia karena kaya akan protein dan asam amino lengkap serta kandungan gizi yang diperlukan oleh tubuh. Untuk memperpanjang masa simpan dilakukan upaya pengawetan alami pada daging. Penelitian ini bertujuan untuk mengetahui pengaruh lama simpan suhu ruang daging sapi yang diawetkan dengan substrat antimikroba Lactobacillus plantarum BAF1121 dikemas vakum terhadap sifat fisik (pH, daya ikat air, susut masak) dan mikrobiologi dan untuk mengetahui lama waktu penyimpanan dari daging sapi yang diawetkan dengan substrat antimikroba Lactobacillus plantarum BAF1121 dikemas vakum selama penyimpanan suhu ruang. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), 5 perlakuan 4 ulangan. Perlakuan yang diberikan yaitu P1= penyimpanan 1 hari, P2= penyimpanan 2 hari, P3= penyimpanan 3 hari, P4= penyimpanan 4 hari, P5= penyimpanan 5 hari. Peubah yang diamati nilai pH, daya ikat air, susut masak dan total mikroba. Analisis data menggunakan analisis ragam (ANOVA), jika berpengaruh nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil analisis ragam menunjukkan bahwa lama penyimpanan daging sapi yang diawetkan dengan substrat antimikroba Lactobacillus plantarum BAF1121 yang dikemas vakum berpengaruh sangat nyata (P<0,01) terhadap nilai pH, daya ikat air, susut masak dan total mikroba. Hasil uji Duncan menunjukkan bahwa pH P1, P2, P3> P4,P5, Daya Ikat Air P1=P2>P3>P4>5, P2=P3, P4>P5, Susut Masak P1>P2=P3>P4=5, dan Total Mikroba P1>P2>P3>P4=P5. Berdasarkan hasil penelitian dapat disimpulkan bahwa adanya pengaruh lama penyimpanan daging sapi yang diawetkan dengan substrat antimikroba Lactobacillus plantarum BAF1121 yang dikemas vakum mengalami peningkatan terhadap nilai pH, daya ikat air, susut masak dan total mikroba dan pengaruh lama penyimpanan daging sapi yang diawetkan dengan substrat antimikroba Lactobacillus plantarum BAF1121 yang dikemas vakum dapat dipertahankan sampai penyimpanan 5 hari. Beef is one of the animal foods that are needed for the human body because it is rich in protein and complete amino acids and nutrients needed by the body. To extend the shelf life efforts were made to preserve the natural meat. This research aims to knowing the effect of long storage room temperature preserved beef with the antimicrobial substrate Lactobacillus plantarum BAF1121 vacuum packed on physical properties (pH, water holding capacity, cooking loss) and microbiology and for knowing the length of storage time of beef preserved with Antimicrobial substrate Lactobacillus plantarum BAF1121 vacuum packed for room temperature storage. The research design used was Completely Randomized Design (CRD), 5 treatments 4 replications. The treatment given is P1 = storage 1 day, P2= 2 days storage, P3= 3 days storage, P4= 4 . storage days, P5 = 5 days of storage. The observed variables are pH values, water holding capacity, shrinkage cook and total microbes. Data analysis using analysis of variance (ANOVA), if it has a significant effect, it is continued with Duncan's multiple distance test. The results of the analysis of variance showed that the length of storage of beef preserved with the antimicrobial substrate Lactobacillus plantarum BAF1121 vacuum packed had a very significant effect (P<0.01) on the pH value, power water binding, cooking loss and total microbe. Duncan's test results show that pH P1, P2, P3> P4,P5, Water Holding Capacity P1=P2>P3>P4>5, P2=P3, P4>P5, Cooking Loss P1>P2=P3>P4=5, and Total Microbes P1>P2>P3>P4=P5. Based on the results of the study, it can be concluded that there is an influence storage time of beef preserved with antimicrobial substrate Vacuum packed Lactobacillus plantarum BAF1121 has increased on the value of pH, water holding capacity, cooking loss and total microbial and the effect of time storage of beef preserved with an antimicrobial substrate Vacuum packed Lactobacillus plantarum BAF1121 can be preserved up to 5 days of storage.

Type: Thesis (S1)
Uncontrolled Keywords: beef, antimicrobial, Lactobacillus plantarum, long storage and vacuum packaging.
Subjects: L Education > L Education (General)
Divisions: Fakultas Peternakan > Peternakan
Depositing User: PERTIWI
Date Deposited: 25 Aug 2021 02:24
Last Modified: 25 Aug 2021 02:24
URI: https://repository.unja.ac.id/id/eprint/25596

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